Title:
MANUFACTURE OF POROUS WATER HOLDING FLOUR FOOD
Document Type and Number:
Japanese Patent JPH10257849
Kind Code:
A
Abstract:
To improve productivity by attaining a uniformity in the shape of baked products at the time of producing compression porous water holding flour food which is reduced in volume after baking, preserved and, after that, restored in volume by means of re-heating.
The volume of food is reduced by compression in porous water holding flour food after baking or half-baking and restored by re-heating in a method for producing porous water holding flour food. When the dough 2 of porous water holding flour food is fermented finally, shape-uniformed dough 2 which is obtained by fermenting dough 2 in a mold 1 formed so as to control the swelling of it in a horizontal direction is used in baking process.
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Inventors:
YAMAGUCHI HIROAKI
SATO MANABU
ARAI YOSHINORI
SAKATA MASARU
SATO MANABU
ARAI YOSHINORI
SAKATA MASARU
Application Number:
JP6461497A
Publication Date:
September 29, 1998
Filing Date:
March 18, 1997
Export Citation:
Assignee:
KAO CORP
International Classes:
A21D8/02; A21D15/02; (IPC1-7): A21D15/02; A21D8/02
Attorney, Agent or Firm:
Kaoru Furuya (3 outside)